In a medium bowl whisk together the flour, baking powder, and salt.
Beat the butter using an electric mixer on high speed until smooth and creamy, or by hand using a whisk. Add the sugar and beat on high, until light and fluffy. Scrape down the bowl as needed. Mix in the egg and the vanilla until combined.
Slowly mix in the flour mixture, mixing just until combined. Do not overmix.
Divide the batter evenly among greased muffin tin or oven safe appropriately sized vessel and bake for about 10-15 minutes, until a toothpick inserted into the center comes out clean. Let cool for about 20 minutes.
Whisk the heavy cream with an electric mixer or by hand until stiff.
Top the cake with strawberries and whipped cream.
Notes
Pro tips: to cut down time use store bought yellow cake mix (follow the directions to make) and prepared whip cream.